Thursday, May 20, 2010

Award and Stuff

I received this award from Kinsey over at Bubbaroo. Check out her blog. She is amazing!!! It really made my day. I don't get many comments so it is nice to know that there really are a few people who like my blog and actually get some use out of it. Thank you Kinz so much! You brightened my day.

1. Accept and thank the person who sent it to you.

2. List 10 things about yourself.

3. List 5 additional things you don't like.

4. Pass the award on to 10 other bloggers.

Here are some things you might not know about me:

1. I have 4 adorable kids.2. I rarely order the same thing twice at a restaurant. I want to try everything just once.3. I love playing basketball and volleyball and wish I could play every day.4. I have a HUGE sweet tooth.5. I love crafting, art, music, and learning new things... if only I had time to do it all.6. My husband is deployed to Iraq.7. I don't own very many cookbooks and I'm very ashamed of that...8. I love travelling, exploring, and adventure.

9. I have 1 horse, 1 cat, and 6 chickens... but I'm hoping to expand our small farm considerably in the coming years.

10. If I was forced to go back to work, I would enter the medical field.

5 things I don't like:

1. Long winters and short summers2. Wanting to shop and having no money to3. Being far away from my sisters, brothers, mom, dad, and everyone else I grew up with.4. People who hold grudges. Get over it already!!5. When people mistake my quietness for snobbiness or boringness...

Now that my husband is gone for the next year, I have a feeling that I won't be posting quite as much. But I do have an archive of unposted recipes... Thank goodness!! I just counted the pics in my Food Folder this morning and I have over 30 recipes that I have tried out, but not had time to post. Phew!

More than likely I'll be doing a lot of baking.... Let's get back to the bread, baby!!

So be patient with me. I'm still here, just not as motivated now that I don't have a husband to sigh and moan at the delciousness of every bite. ;)

I don't know you personally and I can't remember how I found your blog, but I'm glad you did. I check it weekly!! I made the Italian beef for a ward dinner and received tons of compliments! So thanks for sharing it and all the others that you've posted. Today we're doing the tator tot casserole...my kids love it. I'm thankful for your husband's service and your family's sacrifice.

I just wanted to say you're doing a great job and that I love your blog and recipes! I never really comment, I guess I just get too excited about the recipes, so I just want to say thank you so much for all the great content!

Followers

Food Gawker

Cooking Tips!

Why do we add salt to help boil water?At constant pressure under normal conditions, once water reaches boiling point, the water will not get any hotter.

In addition to adding some flavor, adding salt RAISES the boiling temperature so that the water can actually get hotter than 100 degrees C (212F) - and will cook your spaghetti faster.

When slicing a hard boiled egg, try wetting the knife just beforecutting. If that doesn't do the trick, try applying a bit ofcooking spray to the edge.Buy mushrooms before they "open." When stems and caps are attachedsnugly, mushrooms are truly fresh.

Microwave a lemon for 15 seconds and double the juice you getbefore squeezing.

The best way to store fresh celery is to wrap it in aluminumfoil and put it in the refrigerator--it will keep for weeks.

A dampened paper towel or terry cloth brushed downward on a cob ofcorn will remove every strand of corn silk.

Noodles, spaghetti and other starches won't boil over if you rubthe inside of the pot with vegetable oil.

Ground spices really should be replaced every 6 months or so!Unless you know you will use them up fairly quickly, buy a bottlein partnership with a friend and split the contents.You'll each benefit from fresh spices.